Heat the oil and butter in a large heavy-based saucepan over a medium-high heat. Add the onion and carrot, reduce the heat a little and sweat for 5 minutes. Add the garlic and cook for a further 1-2 mintues.

Deglaze the pan with the cider and stir well to remove any residue that has collected. Add the sausages and brown for 4-5 minutes and then add the tomatoes. Cover with the beef stock and add the thyme sprigs. Simmer for 15 minutes until the sausages are cooked.

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